The
lazy, crazy daze of June, July and August means cocktail time on a
favorite restaurant terrace or hanging out with pals near a pub’s
open window. Breeze-catching and conversation is always easier over a
margarita and fresh lime wedge. And ohhh, that seasonal gusto with
handcrafted Hendrick’s Gin, augmented with a tonic splash and slice
of garden-fresh cucumber. Plus a Pimm’s No. 1, smoothed with Rishi
China Breakfast Tea simple syrup, fresh lemon, bitters and a
juicy-sweet strawberry can make even a cat on a hot tin roof purr with
delight. Try the following for more summertime sipping.
Bryant’s Cocktail Lounge
1579 S. 9th St., Milwaukee
When Milwaukee night’s heat up, owner John Dye goes for a
Cucumber Collins, a refresher that includes three slices of cucumber,
1 1/2 ounces of Beefeater Gin, a half-ounce of simple syrup, 3/4
ounces of agave nectar, 1 ounce of lemon and soda water. He carefully
muddles the cucumber and places it and the gin in the bottom of a
martini shaker; then adds simple syrup, the nectar and lemon. He
shakes the mixture, along with lots of ice, before straining it into a
Collins glass that contains more ice and the soda water. For the final
touch, Dye garnishes the finale with a cucumber slice and a lemon
twist.
Harvey’s Central Grille
1340 W. Towne Square Road, Mequon
Bar impresario Dan Sebanc says among Harvey’s most popular summer
brunch drinks is a cucumber gimlet. He muddles four to five slices of
cucumber, adds one juiced lime, an ounce of simple syrup and 2 ounces
of premium vodka. The concoction is vigorously shaken and double
strained into a cocktail glass.
Juniper 61
6030 W. North Ave., Wauwatosa
Bartender Scott Ward loves his fruit drinks. Among his dynamite
best is made with Skyy Pineapple Vodka, completed with orange and
pineapple juice, which is then topped by a float of high-end
champagne. He also has a midnight mojito, constructed with Bacardi
white rum, fresh blackberries and mint, plus two slices of lemon. In
addition, Ward’s pear-infused Milwaukee-made Rehorst vodka is
value-added with fresh lime juice and plenty of fruit garnish.
Ward’s House of Prime
540 E. Mason St., Milwaukee
Bar manager Mike Lind has an extended line of summer drinks, best
served in warm eves at the restaurant’s outside tables. He
particularly pitches Pam’s Martini, with its trifecta swirl of
Parrot Bay passion fruit, mango and pineapple rums, plus a splash of
sweet and sour, along with a plop of cranberry juice. An orange twist
is the perfect fruit topper. Other Lind favorites are the Antioxidant
Martini and the Sparkling Cosmo, both guaranteed to make the stars
sparkle over downtown.
Trocadero
1758 N. Water St., Milwaukee
The Troc offers 60 brands of premium, non-rail tequilas that
happily splash around solo in a brandy snifter or can be margarita-ized.
Hmmm, love that Don Julio and Casa Noble Anejo. Bar manager Drew Cyr
made up his own hand-shaken recipes, with mind-blasting Jalapeno
Cucumber, Spicy Melon, Pineapple Ginger and Grapefruit bases. When the
nights are hot, hot, hot, one of the Troc’s Blood Orange puree
classics with its lemons and limes, Patron Citronage and handmade
zested sugar rim mellows out the heat.
